Su Dongpo's Top Ten Gourmets

Su Dongpo's top ten delicacies are Dongpo pork, Dongpo fish, Dongpo elbow, Dongpo soup, Dongpo bean jelly, Dongpo cake, Dongpo tofu, stewed whip bamboo shoots, Dongpo cuttlefish and fried Dongpo.

1 Dongpo meat

Su Dongpo was a wise official when he was a magistrate in Hangzhou. The local people heard that he liked pork best when he was in Xuzhou and Huangzhou, so during the New Year, everyone carried pigs and gave him a New Year's greeting with wine.

After receiving it, Su Dongpo instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who participated in dredging the West Lake. Everyone was surprised after eating it, and they affectionately called the meat he sent "Dongpo Meat".

2. Dongpo fish

Dongpo fish is a traditional dish with good color and flavor. Rub the fish with salt first, and fill your stomach with Chinese cabbage leaves. Heat the oil pan, stir-fry the fish and onion until half-cooked, add ginger slices, pour in salted bean juice (soy sauce) and wine, and cook until cooked.

Before cooking, sprinkle the cut orange peel on the fish and serve it on a plate. Su Dongpo loved to eat fish all his life. At that time, he often cooked fish by himself, so he got a wonderful way to make all kinds of fish dishes.

3. Dongpo elbow

During the Song Dynasty, Su Dongpo went to Yongxiu, Jiangxi, and cured the child of a local farmer. To show his gratitude, the farmer specially kept him for dinner. During the dinner, Su Dongpo recited a poem: "The fragrance of grass pearls is in my heart".

The farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to get to cook the meat, so he quickly put pork and straw tied with meat into the pot to cook, which became Dongpo's elbow.

4. Dongpo soup

Dongpo soup is a traditional name with good color, smell and taste. It refers to a vegetable soup made by Su Dongpo. Song Sushi's Dongpo Tang Fu quoted: "Dongpo Tang is made by a Buddhist named Gai Dongpo." You don't need five-flavored fish. It's natural. In terms of methods, such as fermented grains such as vines and reeds, they are all washed several times to remove hard juice. Apply a little oil to the edge of the pot, soak the porcelain in vegetable soup, and use raw rice as glutinous rice.

5. Dongpo bean jelly

It is said that Su Dongpo went to Fengxiang East Lake for the summer when he was a book signing judge in Fengxiang Building. It is very hot in summer, and the weather is sultry. Su Dongpo wants to eat something cool.

So let the servant marry some lentils, then grind the beans into powder, cook them into paste, cool them in a stone vessel, cut them into strips, and eat them with seasonings such as salt, vinegar and pepper. Because of its cool and smooth taste and the effect of relieving summer heat, it is widely circulated in Fengxiang. In memory of Su Dongpo, people named this dish "Dongpo bean jelly".

6. Dongpo cake

According to legend, when Su Dongpo was relegated to Dan County, Hainan, an elderly widow was selling rice cakes. Her craft is good, and the quality of rice cakes is high, but because the shop is remote, I don't know that business has been bad. Knowing that Su Dongpo was a famous writer, the old woman asked him to write poems for the shop. Su Dongpo felt sorry for his poor life experience and really good ring cake skills, so he wrote a four-line poem.

In a few words, the characteristics of ring cake, such as uniformity, color and crispness, and a beautiful image of ring hairpin are outlined. The old woman hung this poem on the door, and sure enough, customers were crowded and business was booming. Later, in memory of Su Dongpo, local people named it Dongpo cake.

7. Dongpo tofu

Dongpo tofu is a traditional famous dish, belonging to Sichuan cuisine. Su Dongpo, who is good at cooking, personally created it with a spoon. After he created a vegetarian dish "Dongpo Tofu", this innovative dish quickly spread in Huangzhou. Soon, he was transferred to Hangzhou, Zhejiang and Huizhou, Guangdong. Wherever he went, his "Dongpo Tofu" was widely circulated there.

8. Braised whip bamboo shoots in bad sauce

According to legend, in the Song Dynasty, bamboo was everywhere near Guangyuan Temple in Gushan, Hangzhou. Monks in the temple love bamboo shoots, but they are not good at cooking. They can only cook and cook, and the taste is single.

When Su Dongpo was appointed as the secretariat of Hangzhou, he learned about this situation in his contact with temple monks and taught them his own book "Eating Bamboo Shoots". Stewed whip bamboo shoots in bad sauce is one of them. 1956 was developed and improved by the chef's representative, and was recognized as one of the 36 famous dishes in Hangzhou by Zhejiang Province.

9. Dongpo cuttlefish

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional Sichuan dish made of fresh cuttlefish. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. The cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain Scenic Resort in Leshan City, also known as "cuttlefish".

According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish.

10, stir-fry Dongpo

"Fried Dongpo" is actually fried pork intestines, which is a classic Hakka dish. Because on the way to Su Dongpo's relegation, I passed through Ganzhou, Jiangxi, and tasted this Hakka dish fried pork intestines.

Su Dongpo was stunned by the flavor and taste of this dish at the first bite and fell in love with the taste of fried pork intestines. When he left Jiangxi, he couldn't bear to give up the taste of fried pork intestines.